nife.
CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE JARS:.
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 degrees. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint.
Cream sugar and shortening until creamy; add beaten egg.
Add jam or jelly and mix well.
Sift flour, baking powder, soda, spices and salt three times.
Add flour alternately with milk and vanilla.
Bake in moderate oven at 350\u00b0 for 1 hour.
Combine everything except the jam or jelly.
Roll out on a floured surface, half at a time, to a 12x3-inch strip. Cut into 3x1-inch strips. Make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed (i.e., the groove stops a little before the short end of the cookie).
Place on ungreased cookie sheets. Fill groove with jam or jelly, using about 1/4 cup overall.
Bake at 350 for 20-25 minutes.
Sift together flour and salt.
Cream butter and cream cheese thoroughly.
Blend in dry ingredients gradually; mix thoroughly. Roll out on floured pastry cloth or board to 1/2 inch thickness. Cut into 3 x 1-inch strips.
Make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed.
Place 1/2 teaspoon jam or jelly in each groove.
Place on ungreased baking sheet and bake at 350\u00b0 for 15 to 20 minutes until delicately browned.
Serve warm or cold.
Makes 2 dozen cookies.
Beat eggs and sugar together until quite thick; add liquid and extract, then flour, salt and baking powder, sifted together. Fold in gently; turn into large shallow pan lined with oiled paper.
Spread smooth.
Bake in quick oven at 375\u00b0 for about 12 minutes.
Turn upside-down on cloth or heavy paper, sprinkled with sugar.
Tear off oiled paper and spread with jam or jelly. Roll up quickly and trim ends.
Cream sugar and margarine and add 2 eggs.
Add dry ingredients. Add 1 cup sour cream and mix until blended.
Put 1/2 batter in a greased Bundt pan.
Dice up cream cheese in small chunks.
Press slightly into batter.
Add tablespoons of jam or jelly all around the batter as well.
Top with remaining batter.
Bake at 350\u00b0 for 35 to 40 minutes.
Use a toothpick to check doneness.
Use a drizzle frosting and enjoy.
I use almond flavoring for confectioners drizzle.
Bake 3 layers of cake going by the directions on the box. Cool before stacking.
When layers are cool, spread jam or jelly between each layer and on top layer, then cover entire cake top and sides with Cool Whip.
Place in refrigerator.
Keep cool at all times.
Sift all dry ingredients, except soda.
Cream shortening and sugar.
Add eggs, one at a time, beating well each time.
Add jam or jelly and part of the dry ingredients.
Mix nuts and dates with rest of the dry ingredients.
Stir soda into buttermilk and add alternately with dry ingredients.
Add vanilla.
Beat well.
Bake layers about 30 minutes or loaf cake about 1 hour to 1 1/2 hours.
25\u00b0 oven 20 minutes or until golden brown.
If
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
d let stand for 5 minutes or until it \"blooms\" or proofs.
In a mixing bowl, combine first four ingredients and set aside.
In another bowl, blend egg and sugar, then peanut butter.
When mixture is smooth, blend in milk.
Make a well in center of dry ingredients and pour in liquid mixture, stirring until batter is just moistened.
Spoon into greased muffin cups.
Bake at 350 degrees for 20-25 minutes.
Serve warm with your favorite jam or jelly.
nch jelly roll pan lined with waxed paper.
Bake for 8
ides.
Spread with preserves, jam, or jelly, and whipped cream sweetened with
br>Knead by hand, machine or in bread machine (dough setting
Turn oven temperature to 475\u00b0.
Spread dessert shells with jam or jelly.
Place on baking sheet.
Bake dessert shells with jam or jelly for 5 minutes.
Place a scoop of ice cream in center; top with whipped cream and serve.
Serves 4.
In your food processor or blender combine everything except for the jam and process until really smooth. Depending on your beans and pb you might need to add a tad more or less liquid to this.
Stir in jam and refrigerate until ready to serve. This is great with fruit and cookies.
Place 4 crackers on a tablecloth.
Smooth peanut butter over them; add jam, jelly or honey.
Top with remaining crackers.
Lay a knife on tablecloth.
Leave top off honey, jam or jelly, whichever you use.
Stay out of house until wife \"cools-off\"!